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Oven-baked risotto
Oven-baked risotto
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Baked saffron risotto for easy entertaining.
Ingredients:
  • 1 brown onion, coarsely chopped
  • 385g (1 3/4 cups) arborio rice
  • Large pinch of saffron threads
  • 125ml (1/2 cup) white wine
  • 1.25L (5 cups) chicken style liquid stock
  • 30g (1/3 cup) shredded parmesan
Instructions:
  • Preheat the oven to 200°C. Heat oil in a large ovenproof casserole dish over medium heat. Cook onion for 5 minutes until soft.
  • Stir in the rice and saffron until well coated. Cook with wine for 5 minutes until it evaporates. Pour in the stock, bring to a boil, cover tightly, then bake for 30 minutes until rice is tender and liquid is absorbed. Fluff with a fork before serving.
  • Combine the parmesan and butter into the mixture and let it sit covered for 10 minutes. Season with salt and pepper before serving.

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